Slow Roast Salmon
- salt & pepper
- olive oil
- Preheat oven to 225°.
- Season both sides of the fish with salt and tuck it into an optional bed of herbs. Drizzle a tablespoon of olive oil onto the fish and rub it in evenly with your hands (Peachy’s note: ew). Slide the pan into the oven.
- Roast for 40 to 50 minutes, until the fish begins to flake in the thickest part of the filet when you poke it with a knife or your finger. Because this method is so gentle on its proteins, the fish will appear translucent even when it’s cooked.
- Then finish in a hot pan on the stove.
Adapted from Salt, Fat, Acid, Heat
Update: my preferred recipe for salmon is now very similar to the chicken recipe but my cook time is reduced to roughly 15 minutes.